Kinche (Cracked Wheat)

Kinche (Cracked Wheat)

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From: EatingWell Magazine, January/February 2018

This Ethiopian buttery grain porridge recipe is often served for breakfast, but you can also top it with other dishes like messer wot (spiced lentils) or gomen (Ethiopian-spiced collards) for lunch or dinner and eat it in place of the traditional flatbread, injera.

Preparation

Combine the wheat (or barley grits) and 2 cups water in a large saucepan. Bring to a boil. Reduce heat to maintain a gentle simmer, cover and cook until fluffy and tender, about 10 minutes for bulgur or barley grits, 20 minutes for freekeh. Remove from heat and let stand, covered, for 5 minutes. Stir in niter kibbe (or butter or oil) and salt.

Tip: Niter kibbe is clarified butter seasoned with cardamom and a sage-like herb called kosseret.